How To Make Chinese Takeout BBQ Boneless Pork Ribs

Chinese Pork Ribs are my absolute favorite menu item for Chinese takeout. I have always wanted to try to make these myself and I think I finally did it!

I must be on one of my food kicks again, two nights in a row I have made asian inspired meals for dinner. See what happens is I watch Food Network or browse IG for ideas for what protein to cook next, then a lightbulb goes off.

The Perfect Chinese Pork Ribs 

Chinese Pork Ribs vary from restaurant to restaurant as I have come to find, as each chef puts their own spin on this American Chinese Takeout classic. You can buy these ribs in the bone-in or boneless form usually, but I really enjoy the boneless version because its a lot less work to eat lol.

This version I made here is close but still no cigar to my favorite local spot’s boneless ribs. I have probably eaten at least 40 pounds of their ribs over the years, each time trying to replicate their marinade and sauce. I really need to ask her to write it down, and promise not to stop buying them from her.

How To Marinade Boneless Pork Ribs In A Hurry

Typically it is suggested that you marinade meats in the refrigerator overnight for the absolute best results. Well sometimes you need to make dinner in hurry and have to do a quick marinade, I have a nerdy gadget for that!

Like all things in life we want things when we want things and sometimes you have to make shortcuts. Luckily I own a shiny FoodSaver 5000 machine that has this marinade function, pretty neat aye? Well with the magic of technology I can travel through time and have the marinade done in 35 minutes. 

The vacuum sealer has this hose attachment that you connect to a special marinade container and in a few minutes your food is marinaded. Essentially the nerdy food science behind this gadget is that when you vacuum seal food in liquid, the vacuum opens and closes the tiny little pores in the meat or the food item forcing the liquid inside. 

Nerd Alert! Food Science

The vacuum sealer has this hose attachment that you connect to a special marinade container and in a few minutes your food is marinaded. Essentially the nerdy food science behind this gadget is that when you vacuum seal food in liquid, the vacuum opens and closes the tiny little pores in the meat or the food item forcing the liquid inside. The machine will vacuum and release 3-4 times in about 10 minutes, each time opening and closing the pores and voila! Marinade done.

Oven Cooking Time!

You do not need a fancy marinade machine to make this recipe, just use a plastic bag and stick the marinaded pork in the refrigerator for a 2-3 hours before cooking. When ready to cook preheat your oven to 425F and we can get these ribs cooking. 

Line your favorite sheet pan with aluminum foil and top it with a baking rack if you have one. Don’t worry if you do not have a baking sheet these ribs will still come out amazing!

NERD TIP: If using a baking rack, I like to spray a little cooking oil on the grates for easy cleanup. 

Arrange your pork ribs on your sheet pan and make sure you you leave room around them so that they all cook evenly. Place your ribs in the preheated oven and cook on high for about 15-20 minutes. Any leftover marinade is used to baste the ribs during cooking, I like to do one basting during the initial high heat cook so that all that brown sugar caramelizes and crisps up. 

After 15-20 minutes, reduce the oven to 325 and continue cooking for another 20 minutes or so basting at least once during the cook. If you want to get that authentic Chinese takeout crisp you can broil the ribs for 1-2 minutes before taking out of the oven. 

Serve immediately with rice and your favorite veggies.